Chicken Enchiladas with Creamy Green Chile Sauce Recipe

I made chicken enchiladas with creamy green chile sauce on a night when I wanted comfort food but also didn’t feel like doing anything dramatic. You know the kind of evening. Long day, brain tired, stomach loud.

I opened the fridge, saw leftover chicken, tortillas that were definitely getting close to their expiration date, and a lonely can of green chiles. That was the moment my brain went, “Enchiladas. Obviously.”

The creamy green chile sauce happened because I was in a butter and flour mood, which is a very specific emotional state. I wasn’t trying to be impressive.

I just wanted something warm, cheesy, and forgiving. And wow, this dish understood the assignment.

Why I Keep Making This Dish (The Real Reasons)

• Comfort Level High: This is a hug in casserole form.
• Leftover Friendly: Random cooked chicken finally has purpose.
• Cheese Solves Things: Emotionally and culinarily.
• Make-Ahead Magic: It waits patiently in the fridge.
• Feeds a Crowd: Or just future-me for a few days.
• Sauce on Everything: That green chile cream could fix most problems.
• Hard to Mess Up: Even when I rush it, it still comes out good.

Tips I Learned the Hard Way

• Soften the Tortillas: Cold corn tortillas crack like they’re offended.
• Don’t Overfill: I tried once. The enchilada exploded.
• Whisk the Sauce Slowly: Dumping broth in too fast makes lumps.
• Low Heat for Sour Cream: Boiling equals curdle city.
• Use Enough Cheese: This is not the time to be shy.
• Grease the Pan Well: Stuck enchiladas are tragic.
• Let It Rest a Few Minutes: The sauce settles and thickens nicely.

Variations You Can Mess Around With

• Spicy Mood: Add jalapeños or hot green chiles.
• Rotisserie Shortcut: Zero shame, maximum flavor.
• Cheese Swap: Pepper Jack if you want heat.
• Veggie Add-In: Bell peppers, zucchini, or spinach.
• Flour Tortilla Version: Softer, less traditional, still great.
• Extra Creamy: A little more sour cream in the sauce.
• Sauce on Top Only: Lighter, but still comforting.

How To Make Chicken Enchiladas with Creamy Green Chile Sauce?

Ingredients

• About 2 tablespoons vegetable oil, plus more if needed
• 12 corn tortillas
• 3 cooked boneless, skinless chicken breasts, shredded
• 12 ounces Monterey Jack cheese, divided
• 3/4 cup minced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• One 4-ounce can chopped green chiles, drained
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro

Instructions

Step 1:
Preheat the oven to 375°F and grease a 9×13-inch baking dish.

Step 2:
Heat the vegetable oil in a skillet over medium-high heat. Quickly fry each tortilla for about 5 seconds per side, just until soft and flexible. Drain on paper towels and keep warm.

Step 3:
In each tortilla, add some shredded chicken, a sprinkle of onion, and most of the cheese, saving a little for the top. Roll them up and place seam-side down in the baking dish.

Step 4:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook until bubbly. Slowly whisk in the chicken broth and keep stirring until thick. Lower the heat and stir in the sour cream and green chiles. Heat until smooth and creamy, but don’t let it boil.

Step 5:
Pour the sauce over the enchiladas. Bake for about 20 minutes until bubbly, then sprinkle the remaining cheese on top and bake 5 more minutes until melted.

Step 6:
Finish with green onions and cilantro and serve warm.

Chicken Enchiladas with Creamy Green Chile Sauce Recipe

Chicken Enchiladas with Creamy Green Chile Sauce are soft corn tortillas filled with shredded chicken, onion, and Monterey Jack cheese,

then baked under a rich, tangy green chile sour cream sauce. Warm, cheesy, and deeply comforting, this dish is perfect for family dinners, make-ahead meals, and nights

when you just want food that feels like it cares about you.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6

Calories: 798

Ingredients Method Notes

Ingredients

  

• About 2 tablespoons vegetable oil plus more if needed
• 12 corn tortillas
• 3 cooked boneless skinless chicken breasts, shredded
• 12 ounces Monterey Jack cheese divided
• 3/4 cup minced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• One 4-ounce can chopped green chiles drained
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro

Method

 

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Heat the vegetable oil in a skillet over medium-high heat. Quickly fry each tortilla for about 5 seconds per side, just until soft and flexible. Drain on paper towels and keep warm.
3. In each tortilla, add some shredded chicken, a sprinkle of onion, and most of the cheese, saving a little for the top. Roll them up and place seam-side down in the baking dish.
4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook until bubbly. Slowly whisk in the chicken broth and keep stirring until thick. Lower the heat and stir in the sour cream and green chiles. Heat until smooth and creamy, but don’t let it boil.
5. Pour the sauce over the enchiladas. Bake for about 20 minutes until bubbly, then sprinkle the remaining cheese on top and bake 5 more minutes until melted.
6. Finish with green onions and cilantro and serve warm.

Notes

These enchiladas don’t try to be fancy. They just show up, warm and creamy and comforting, and make your day a little better.

And if something drips, cracks, or overflows, congrats. You’re doing it right.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive.

How I Like to Serve This

• Straight out of the oven with a big spoon.
• With simple rice on the side.
• With a cold drink and zero plans.
• For family dinners when everyone’s hungry.
• As leftovers that somehow taste better.
• With extra cilantro because I’m that person.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for 3 to 4 days.
• Reheat Gently: Oven or microwave both work.
• Sauce Thickens: Still amazing, just cozier.
• Freezer Possible: Before baking is best.
• Flavor Gets Deeper: Day two is elite.

FAQs (Real Questions People Actually Ask)

Can I use flour tortillas?
Yes. Not traditional, but delicious.

Can I make it ahead?
Absolutely. Assemble, cover, and bake later.

Is it spicy?
Mild, but you can turn it up.

Can I use leftover rotisserie chicken?
Perfect choice.

What if my sauce is too thick?
Add a splash of broth.

Can I skip cilantro?
Yes. No cilantro drama here.

Can I use a different cheese?
Yes. Any good melting cheese works.